Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 1⁄4 cup all-purpose flour
  • 1⁄4 cup plus 1 Tbs. tomato paste
  • cooked polenta, for serving
  • 2 Tbs. unsalted butter
  • 3 Tbs. minced garlic
  • 1-1⁄2 cups finely chopped Spanish onions
  • 3⁄4 cup finely chopped celery
  • + 12 more ingredients
    • 1 tsp. dried sage
    • 1 cup red wine, such as Pinot Noir
    • 1⁄4 cup low-sodium chicken stock
    • 3⁄4 cup fresh-squeezed, strained orange juice
    • 10 grinds black pepper
    • 1 Tbs. honey
    • 4 sprigs fresh rosemary, tied together with kitchen twine
    • 1 14-oz. can whole peeled tomatoes, with juice
    • 1 3-½-lb. boneless beef chuck roast
    • 2 tsp. kosher salt
    • 3⁄4 cup peeled and finely chopped carrots
    • 3⁄4 cup peeled and finely chopped parsnips

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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